Gastronomixs

Lemper

This is a typical Indonesian snack which requires some effort to make but which is well worth it. Can be adapted to make an ideal garnish for various dishes.

Lemper

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Ingredients

500

g

ketan (sticky rice)

800

ml

water

400

g

chicken breast, chopped into small pieces

50

g

santen, creamed coconut blocks

1

 

onion, minced

3

 

garlic

2

tbsp

candlenut paste

1

tsp

coriander seeds

0.5

tsp

cumin

1

tsp

turmeric

Preparation method

 

  • First rinse the sticky rice clean with water.
  • Place the rice and water in a pan and boil it as you would do with normal rice.
  • When the water is boiling, add a pinch of salt and the creamed coconut. Stir a number of times.
  • Leave the sticky rice to cook in approx. 10 minutes just like normal rice.
  • You then leave the rice to steam. Put the rice in a steamer and steam for 15 to 20 minutes.
  • Spread the steamed rice over a large tray and leave to cool down completely.
  • In a mortar, finely grind the chopped onion, garlic, candlenut paste, coriander seeds, cumin, and turmeric.
  • Heat two tablespoons of oil in a pan and gently fry the herb paste.
  • Add the small pieces of chicken breast and continue frying until cooked.
  • Add salt and pepper to taste and leave the filling to cool down completely.
  • Take a piece of plastic film and brush with a small amount of oil.
  • Place a tablespoon of sticky rice on the plastic film and press to form a square shape.
  • Place a thin strip of filling in the centre.
  • Roll up carefully using the film.
  • Firmly press the edges of the rice together and roll between your hands to form a firm, compact roll. Also seal the ends. Make sure the lemper is well wrapped in the film.
  • The lemper can be heated in the steamer, microwave, or oven just before serving.

Serving suggestions

  • As part of an Asian buffet.
  • As part of a selection of Asian appetisers.
  • As a snack or lunch dish.
  • Can be adapted to use as a garnish for main courses.

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